Tuesday, July 29, 2008

Buttermilk Waffles with Glazed Banana Topping

As I said in my blueberry pancakes entry, next stop: waffles! Joe's day off was Sunday, so I whipped these up for breakfast before we headed off to church. We also had some bananas that were ripe, so I did a little glazed banana topping. This was the first time I had ever made waffles from scratch, and I thought they came out quite well. I personally prefer waffles to pancakes as I like the little crevices that hold the syrup. I tried to walk the line between being completely overindulgent and using a ton of butter and making a good waffle that wouldn't cause a heart attack.

The George Foreman that we registered for and received is amazing. It practically does everything except my laundry. It's so much better than my old single gal apartment version. If you're in the market for an appliance, it's the George Foreman G5, and then you can get rid of your griddle, panini maker, waffle iron, etc. It's the best.

Preheat a waffle iron. Whisk together dry ingredients in a large bowl. Thoroughly blend eggs, butter, and milk in another bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine with a few swift strokes of the whisk.

While last batch is cooking, heat 2 tbsp butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add 1-2 bananas, sliced, in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.